Potato and Pea Samosas
Crispy on the outside and bursting with flavor on the inside, these potato and pea samosas are the perfect snack for any occasion.
Ingredients
For the filling
- 30 g ghee or butter For cooking the filling
- 1 tablespoon vegetable or sunflower oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, finely chopped About 2.5 cm
- 300 g waxy potatoes, peeled and cut into small cubes
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon ajwain seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 125 g frozen peas
- 1 small bunch fresh coriander, roughly chopped
- a little lemon juice To taste
- 12 pieces samosa pastry wrappers, about 25 x 8cm each
- Salt and black pepper, to taste
- Mint raita, for serving if desired
Instructions
Preparation of Filling
- Warm the ghee and 1 tablespoon of oil in a large pan over low heat.
- Add the onion and cook until softened, then stir in the garlic and ginger for about 1 minute.
- Add the diced potatoes, coriander seeds, cumin seeds, mustard seeds, ajwain, turmeric, and garam masala. Stir well so the potatoes are evenly coated.
- Pour in a small splash of water, cover the pan, and cook gently for around 15 minutes, stirring now and then.
- When the potatoes are nearly tender, mix in the peas and cook for 2 more minutes.
- Remove from the heat, then stir in the chopped coriander and lemon juice. Season with salt and pepper.
Assembling and Cooking
- Place one samosa wrapper in front of you with a short side facing you.
- Put about 1 tablespoon of filling in one bottom corner.
- Fold the filled corner over to form a triangle, then continue folding along the strip until the filling is enclosed.
- Lightly wet the end with water and press to seal.
- Heat the frying oil to 180°C / 350°F.
- Fry the samosas in small batches for 3 to 4 minutes, until crisp and golden.
- Lift them out with a slotted spoon and drain on paper towels.
Notes
Samosas are best enjoyed fresh out of the frying pan while they still hold their heat and crunch. These pastry treats can also be served in smaller portions as appetizers or part of a multi-course meal.